- Bare hand contact with ready to eat foods
Observation: There is no barehands contact allowed with ready-to-eat foods such as when you are flipping tortillas on grill or wrapping a burrito. Now using gloves. Corrected
- Sanitization methods - hot water, chemical
Observation: Do not wash or rinse large knives from meat dept in mop sink - shall be wash, rinsed and sanitized in three compartment sink. Corrected
- Eating, drinking, or using tobacco
Observation: Employee drinks shall not be on or over food prep surfaces - store on a bottom shelf, covered and use a straw. Corrected
- Food is properly labeled
Observation: Tamales shall be labeled with ingredients. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Tamales for customer self service and cooked meats in kitchen shall be datemarked. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In kitchen cooler do not store raw beef over cooked beans to protect against possible cross contamination. Meat was moved
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12/07/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is needed.
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06/16/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - in meat dept -the tenderizer, interior of meat cooler with chicken in it, interior of tall 2 door cooler, and chest freezer, -- in kitchen interior of both glass door reach-ins. --Observation: The white cutting board in meat dept shall be washed, rinsed and and sanitized to protect against possible cross contamination. Corrected
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Food storage containers identified with common name of food
Observation: Label spray bottle of water in kitchen. Corrected
- Food storage - preventing contamination from the premises
Observation: Do not store box of meat directly on top of an open box of meat in freezer without some type of barrier in between.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- In-use utensils, between-use storage
Observation: Scoop for raw chicken shall not be stored with the handle laying in the chicken. Handle shall be extended out of the product.
- Handwashing cleanser, availability
Observation: Soap is needed at meat area handsink. Corrected
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified manager shall be employed by the establishment.
- Miscellaneous sources of contamination
Observation: Do not place floor fan on band saw. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Tamales available for customer self service shall be datemarked.
- Food is properly labeled
Observation: Tamales in grocery display case shall be labeled with ingredients.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips are needed for the sanitizer. Corrected
- Hand drying provided
Observation: Paper towels are needed at meat area handsink.Corrected
- Cleaning procedure
Observation: In meat area employee shall not wipe hands on apron. Wash hands and use paper towels. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the exterior of the meat display case - handles and glass, the exterior of the tall 2 door reach-in in meat dept and in kitchen the door runners of the back reach-in.
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06/02/2015 | Regular |
- Demonstration of Knowledge
Observation:
- Food is properly labeled
Observation: Provide a discard date for flan in self serve case.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Cooked pork in reach in was 52 deg F. Product was discarded.
- Miscellaneous sources of contamination
Observation:Employee who was carrying plastic wrap for food held it under her chin and placed it on her clothes to carry the piece to the kitchen. Pans of food in make table were placed on top of one another without a barrier between the pan and food.
- Foods are cooled using appropriate methods
Observation:Several bags of tamales were sitting on counter cooling in sealed bags. Product was 115 Deg F.
- Common name-working containers
Observation:Squirt bottle of toxics not labeled.
- Sanitization methods - hot water, chemical
Observation:Employee not sanitizing dishes during warewashing
- Handwashing cleanser, availability
Observation:No soap at kitchen handsink
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths are stored on cutting board and rinsed in sink and reused.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Cooked chicken and cooked beef prepared at 11am were 90 deg F at 1:30pm. Products were discarded.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Foods prepared in store must have a discard date.
- Storage of clean linens, single-service, and single use articles
Observation:Store to go containers inverted.
- When to wash
Observation:Employees are not washing hands between tasks
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean table and equipment used to make tamales. Clean food debris from blender in back room. Clean food debris from doors on reach-in cooler in kitchen.
- Cleanability of floors, walls, and ceilings
Observation:Provide baseboard in back kitchen area where tile was installed. Fix portions of wall where wallboard is damaged so you are able to wipe clean surfaces.
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10/23/2014 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Container of raw chicken sitting on top of tomatoes and onions.
- Handwashing aides and devices, use restrictions
Observation: Do not use handsink in meat cutting area to wash knives.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Dishes were being washed and rinsed then air dried.
- Cleanability of floors, walls, and ceilings
Observation: The back room used for food prep has an unsealed floor, no baseboards, and walls are not cleanable.
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06/19/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Preventing contamination from equipment, utensils, and linens
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11/06/2013 | Routine |
- Handwashing cleanser, availability
PROVIDE SOAP AT HANDSINKS AT ALL TIMES Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
RAW CHICKEN ABOVE COOKED PRODUCT AND SAUCE IN REACH IN COOLER. Corrected at time of inspection
- Eating, drinking, or using tobacco
EMPLOYEES WERE EATING AND DRINKING IN THE KITCHEN WHILE PREPARING FOODS.
- When to wash
EMPLOYEES WERE NOT WASHING HANDS AFTER TAKING A DRINK OR EATING. EMPLOYEE ALSO WASHED HANDS AT THE 3 COMPARTMENT SINK.
- Bare hand contact with ready to eat foods
ONCE A TORTILLA IS COOKED IT IS CONSIDERED A READY TO EAT FOOD AND CAN'T BE HANDLED WITH BARE HANDS.
- Food is properly labeled
WHEN SELLING PREPARED FOOD IT MUST HAVE THE COMMON NAME OF THE FOOD, PREP OR USE BY DATE, AND THE CONTACT INFORMATION FOR THE RESTAURANT.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Foods are cooled using appropriate methods
LARGE CONTAINER OF TRIPE WAS 58 DEG F AFTER 7 HOURS. Corrected on-site
- Sanitization methods - hot water, chemical
DISHES ARE NOT BEING WASHED, RINSED, AND SANITIZED AS REQUIRED BY CODE. UTENSILS WERE WASHED RINSED AND PUT AWAY. Corrected at time of inspection
- Duties of PIC
DUE TO SEVERAL REPEAT CRITICAL VIOLATIONS, IT IS SUGGESTED THAT SOMEONE WHO IS ON THE PREMISES ATTEND A FOOD SANITATION COURSE.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
PREPARED FOODS USED LONGER THAN 24 HOURS MUST HAVE A DATE.
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10/30/2013 | Routine |
- Bare hand contact with ready to eat foods
ONCE A TORTILLA IS COOKED IT IS CONSIDERED A READY TO EAT FOOD AND CAN'T BE HANDLED WITH BARE HANDS.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
RAW CHICKEN ABOVE COOKED PRODUCT AND SAUCE IN REACH IN COOLER. Corrected at time of inspection
- Handwashing cleanser, availability
PROVIDE SOAP AT HANDSINKS AT ALL TIMES Corrected at time of inspection
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
PREPARED FOODS USED LONGER THAN 24 HOURS MUST HAVE A DATE.
- Duties of PIC
DUE TO SEVERAL REPEAT CRITICAL VIOLATIONS, IT IS SUGGESTED THAT SOMEONE WHO IS ON THE PREMISES ATTEND A FOOD SANITATION COURSE.
- When to wash
EMPLOYEES WERE NOT WASHING HANDS AFTER TAKING A DRINK OR EATING. EMPLOYEE ALSO WASHED HANDS AT THE 3 COMPARTMENT SINK.
- Eating, drinking, or using tobacco
EMPLOYEES WERE EATING AND DRINKING IN THE KITCHEN WHILE PREPARING FOODS.
- Sanitization methods - hot water, chemical
DISHES ARE NOT BEING WASHED, RINSED, AND SANITIZED AS REQUIRED BY CODE. UTENSILS WERE WASHED RINSED AND PUT AWAY. Corrected at time of inspection
- Foods are cooled using appropriate methods
LARGE CONTAINER OF TRIPE WAS 58 DEG F AFTER 7 HOURS. Corrected on-site
- Food is properly labeled
WHEN SELLING PREPARED FOOD IT MUST HAVE THE COMMON NAME OF THE FOOD, PREP OR USE BY DATE, AND THE CONTACT INFORMATION FOR THE RESTAURANT.
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10/30/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/06/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In reach-in do not store raw meat above prepared foods to protect against possible cross contamination. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
If you have prepared food that is going to last more than 24 hrs it shall be datemarked. Corrected at time of inspection
- Eating, drinking, or using tobacco
Employee drinks shall be stored below food and food contact surfaces and do not use a bottle - use a cup with a lid and a straw. Corrected at time of inspection
- Handwashing cleanser, availability
Soap is needed at handsink in kitchen. Corrected at time of inspection
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05/29/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Clean slicer and tenderizer.
- Common name-working containers
Label toxic spray bottles. Corrected at time of inspection
- Miscellaneous sources of contamination
Store bags of rice off of the floor.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In reach-in freezer store raw chicken on the bottom, beef and pork above that and shrimp above that to protect against possible cross contamination since food was put away thawed out.
- Hand drying provided
Paper towels are needed at meat handsink.
- Eating, drinking, or using tobacco
Employee drinks shall be stored on a lower shelf and use a cup, lid and straw instead of a bottle. Corrected at time of inspection
- Food is properly labeled
Cheesecakes shall have labels on them with ingredients.
- Food storage - preventing contamination from the premises
Store bags of rice off of the floor.
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05/29/2013 | Routine |
Restaurant representatives - add corrected or new information about La Finca, 916 W 2nd St, Davenport, IA 52802 »